John and Lisa's Weekend Kitchen

Satay prawns with a smashed cucumber salad

For an easy and speedy way of injecting extra flavour into your prawns, try John and Lisa's lip-smacking homemade satay sauce!

Serves 2

Ingredients - Satay prawns

12 king prawns (you could use chicken or tofu). 

Tin of coconut milk

4 cloves of garlic, grated

2 tsp fresh ginger, grated

2 tsp turmeric 

2 tsp of chilli powder 

Splash of soy sauce 

2 tsp curry powder 

4 tbsp peanut butter

Ingredients - Smashed cucumber salad

1 cucumber

1 tsp salt

A good pinch of sugar 

A splash of rice vinegar

A splash of soy

1 red chilli, thinly sliced

 1 bunch of mint, chopped

1 bunch of coriander, chopped

 Sprinkling of toasted sesame seeds


  • Add the thick layer from the tin of coconut milk to a pan set over a low heat. Add two cloves of grated garlic and 1 teaspoon of grated fresh ginger. This will be the base for the sauce.

  • Pour the thin part of the coconut milk into a bowl and add another two cloves of grated garlic and another teaspoon of grated ginger. This will be the marinade.

  • Add 1 teaspoon of turmeric, 1 teaspoon of chilli powder, 1 teaspoon of curry powder and a splash of soy sauce to the pan with the sauce and then the same quantities into the bowl with the marinade.

  • Increase the heat under the pan and cook until the spices are fragrant.

  • Add the prawns to the bowl and leave to marinade for a couple of hours if possible.

  • Add the peanut butter to the pan. Loosen with water if necessary and cook until everything is smooth and well incorporated.

  • Thread the marinated prawns onto wooden skewers, drizzle with olive oil and cook on a griddle pan, turning when needed.

  • To make the salad, peel alternate strips from the skin from the cucumber. Use a heavy wooden board to smash it, roughly chop into chunks and add to a bowl.

  • In a separate bowl, mix the sugar, salt, rice wine vinegar and soy sauce to make the salad dressing. Add to the smashed cucumber along with the diced chilli, toasted sesame seeds, mint and coriander.

  • Serve the salad alongside the griddled prawns and satay sauce, garnishing with more fresh coriander if desired. 

John and Lisa's Weekend Kitchen